Preheat a gas or charcoal barbecue grill to high heat.
Step 2
In a small bowl, mix together sesame oil and soy sauce until well blended.
Step 3
Place salmon on a sheet of foil.
Step 4
Brush tops of fillets with soy mixture.
Step 5
Place salmon on foil over heat.
Step 6
Close lid (open vents if using a charcoal grill) and cook until salmon is no longer translucent but still moist-looking in center (cut to test), about 15-20 minutes.
Step 7
While salmon cooks, whisk together cream and wasabi to taste in a small frying pan over medium high heat. Bring to a boil and whisk until very thick and reduced to 1/3-1/2 cup.
Step 8
Keep warm.
Step 9
When salmon is done, slide a spatula between skin and meat and transfer fillets to a serving platter, leaving skin on foil.
Step 10
Drizzle salmon to taste with wasabi cream and serve immediately.
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